Aside from that, I'm all in favor of people trying to do thing better and in a more delicious way. The problem is when they either gouge on the pricing or when the big chains come in and do schlocky versions of the concept.

Does anybody remember the old Bob & Ray radio show? They had an ongoing skit called "Mary Backstage, Noble Wife" which was a spoof of the radio soap "Mary Noble, Backstage Wife". In the spoof, the lead characters owned a restaurant that served only two items: toast, and frosty prune whip shakes. They installed the biggest industrial toast maker they could find - it pumped out something like 7,000 slices an hour - but it was so big it only left room for 2 chairs in the dining area.

I wonder if Josey Baker has thought about adding shakes to his menu. Life does tend to imitate art, and he's halfway there already.

Ah heck, my toaster does not get that hot....but it does pop the toast out so high that we have to stand there to catch it or it ends up on the floor. Remember the chunky avocado toast Jenise told us about? Browned butter is slathered on the toast first, then chunky avocado, then maldon sea salt! It has become a favorite at our home, and I bet it is every bit as good as what they are doing. We use good bread too!

In a way, I actually relate to this. Most toast here at Chez J is made from thick, hand-cut slices of bakery bread. It take that one more level of geeky toastiness by spreading the slices with butter before toasting, and then toasting butter side up in a toaster oven, not a vertical toaster. The butter browns to delicious nuttiness on the bread achieving flavor that no toast buttered after toasting will ever get, but because of the thickness it does get that perfect interior-exterior contrast described in the article. Love my toaster oven--it out-toasts a vertical toaster, and it can do other things too.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Jenise wrote:In a way, I actually relate to this. Most toast here at Chez J is made from thick, hand-cut slices of bakery bread. It take that one more level of geeky toastiness by spreading the slices with butter before toasting, and then toasting butter side up in a toaster oven, not a vertical toaster. The butter browns to delicious nuttiness on the bread achieving flavor that no toast buttered after toasting will ever get, but because of the thickness it does get that perfect interior-exterior contrast described in the article. Love my toaster oven--it out-toasts a vertical toaster, and it can do other things too.

Tom NJ wrote:Does anybody remember the old Bob & Ray radio show? They had an ongoing skit called "Mary Backstage, Noble Wife" which was a spoof of the radio soap "Mary Noble, Backstage Wife". In the spoof, the lead characters owned a restaurant that served only two items: toast, and frosty prune whip shakes. They installed the biggest industrial toast maker they could find - it pumped out something like 7,000 slices an hour - but it was so big it only left room for 2 chairs in the dining area.

I wonder if Josey Baker has thought about adding shakes to his menu. Life does tend to imitate art, and he's halfway there already.

Was that a national radio show? There was an early morning Bob & Ray radio show weekdays in the LA area back in the 70s that I listened to while driving to work.